Zacusca

Summary

Ingredients

• 1 kg bell pepper (s) (pointed pepper, ideally capia)
• 1 aubergine (s)
• 300 g onion (s)
• 200 g carrot (s)
• 800 g tomato (s), passed
• 0.25 liter ¼ oil (sunflower oil)
• 5 bay leaves
• salt
• pepper
• sugar

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Instructions

1. Roast the peppers in the oven under the hot grill until the skin is slightly blackened and the surface appears wrinkled. Turn if necessary. Take out and then let cool down.
2. Now grill the aubergines in the same way until they are soft or the skin tears easily. Then cut in half and remove the peel. Place the aubergine halves on an inclined (cutting) board so that the bitter liquid can drain off.
3. Peel the cooled peppers (ideally by hand so that the resulting juice is not lost), core and store with the juice obtained. Then coarsely chop. The juice should definitely be preserved.
4. Peel the onion and cut into half slices. Sweat them in plenty of oil on an open fire until they are lightly seared. Peel the carrots, chop them finely, add them and let simmer for approx. 30 minutes. If necessary, you can pour in the paprika juice that has been caught so that the mixture does not burn. Then add the peppers, bay leaves, salt and pepper. Stir thoroughly and season to taste. Season if necessary (season rather carefully, the mixture is reduced further). After a further 30 minutes add the tomatoes and bind well with the mixture. Carefully add sugar and season to taste several times (the sugar only serves to neutralize the acidity created by tomatoes). Roughly chop the aubergine (a little finer on the stem) and add. Let simmer for another 30 minutes. The mass must not burn at any time, add more oil if necessary.
5. Let simmer on an open fire for about 30 minutes. Then braise in a preheated pipe at 200 ° C circulating air. Check and stir every 30-45 minutes. Reduce in the oven for a total of approx. 4-5 hours until the mass takes on a somewhat firmer consistency.
6. Then fill it to keep it safe, e.g .: Fill the hot mass into boiling hot mason jars, close and turn over. Let cool for 1 day and then store in the refrigerator.
7. Tip: You can also use other ingredients, such as mushrooms, celery, beans. The melanzani are most likely to be struck off the list. Peeling and coring the peppers is extremely time-consuming - seating and company or division of labor is recommended.
8. The stated amounts are household amounts, in practice the recipe is made with 5 to 10 times the amount (!), Whereby one comes to approx. 7-8 kg of spread.

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